fuss-free
SUPPERS
Fuss-Free
Suppers
Jenny Kay & Elinor StorkeyAcknowledgements The recipes featured in this book are a collection of suppers we have gathered over the years. Some of the recipes have appeared in
The Star newspapers Angela Day column and we thank them for the permission to use these recipes. Sincere thanks to the hardworking team at Random House Struik Linda de Villiers, Cecilia Barfield, Beverley Dodd, Monique Oberholzer and Bronwen Leak and to stylist Lisa Clark and photographer Warren Heath. Published in 2012 by Struik Lifestyle
(an imprint of Random House Struik (Pty) Ltd)
Company Reg. No. 1966/003153/07
Wembley Square, Solan Road, Cape Town 8001
PO Box 1144, Cape Town, 8000, South Africa
www.randomstruik.co.za Copyright in published edition: Random House Struik (Pty) Ltd 2012
Copyright in text: Jenny Kay and Elinor Storkey 2012
Copyright in photographs: Random House Struik (Pty) Ltd 2012 All rights reserved.
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers and the copyright holders. PUBLISHER: Linda de Villiers
MANAGING EDITOR: Cecilia Barfield
EDITOR: Bronwen Leak
DESIGN MANAGER: Beverley Dodd
DESIGNER: Monique Oberholzer
PHOTOGRAPHER: Warren Heath
STYLIST: Lisa Clark
FOOD PREPARATION: Andrea Maskew ISBN 978-1-43170-007-3 (Print)
ISBN 978-1-43230-060-9 (PDF)
ISBN 978-1-43230-059-3 (e-Pub)
introduction
Its 5 oclock and it hits you, What shall I cook for supper tonight? We know that todays busy lifestyle leaves few of us with time to spend in the kitchen or supermarket pondering over what to prepare for dinner. Its a challenge to think of something new each day, especially something that will please everyone and result in clean plates all round. We need recipes we can rustle up with minimum fuss, and without the last-minute panic of dashing to the shops. Having the right tools and a well-equipped kitchen will help you to make more efficient use of your time. Investing in good-quality pots, pans, knives, measuring cups and spoons, a kitchen scale and a few well-chosen appliances will assist with the speedy and efficient preparation of meals.
Personally, we find a food processor and a stick blender the most useful pieces of equipment in our kitchens. Organisation is also key, so reading through the recipes carefully and assembling your ingredients will go a long way to quicker preparation of dishes. A well-stocked pantry is also an essential tool for everyone who loves to cook. It means you always have essential ingredients on hand to ensure the minimum amount of fuss when planning dinners. Try not to clutter pantry shelves with cans and packets of ingredients you may never use. Rotate your stock on a regular basis so that the later use-by date items are at the back, and bring different items to the front so that you try different recipes using other products.
This will create variety in your menus and everyone will look forward to mealtimes. Trust us, were on your side. Cooking something new and inspiring for supper is going to be fuss free from now on. Happy cooking!
Elinor and Jenny
A guide to a cooks fuss-free pantry
Most of the pantry ingredients will have a long shelf life, which means you can rely on them to create quick and fuss-free dinners. Here is our list of ingredients we cant do without:
Oils: Peanut oil, sesame oil and sunflower oil for frying and stir-frying. Extra-virgin olive oil for salad dressings.
Virgin olive oil for quick, shallow frying and roasting. Vinegars: Wine vinegar and balsamic vinegar for adding to casseroles and for salad dressings, and cider vinegar. Dried herbs and spices: Cumin, coriander, turmeric, curry powder, Moroccan spice rub, paprika, cinnamon, garam masala, chilli powder, salt and freshly ground black pepper (see also Condiments), bay leaves, juniper berries, allspice, nutmeg, dukka spice mixture and ground ginger. Oriental and Indian ingredients: Chinese 5-spice powder, green curry paste, red curry paste, fish sauce, sweet chilli sauce, plum sauce, egg noodles, sesame seeds, tikka masala paste, dried lime leaves, oyster sauce, soy sauce, hoisin sauce, ponzu sauce, rice vinegar and laksa paste. Canned foods: Tomatoes, coconut milk, tomato soup, pineapple pieces, chickpeas, sweet corn, red kidney beans, tomato passata, apricot jam, asparagus cuts, butter beans, tuna in water and lentils. Dried pulses: Lentils, pearl barley, bulgur wheat and green split peas. Nuts: Unsalted roasted peanuts, raw cashew nuts, slivered almonds and pine nuts. Accompaniments: Basmati rice (both white and brown), jasmine rice, all-purpose rice, couscous and pasta rice. Dried fruit: Apricots, cranberries and raisins. Alcohol: Red and white wine, sherry, brandy and cider. Pasta: Selection of pasta such as penne, fusilli, linguini, spaghetti. Baking ingredients: Soft brown sugar, white sugar, cake flour, self-raising flour, instant yeast and cornflour. Essential fridge items: Milk, butter, eggs, cream, sour cream and a selection of cheeses (including feta, Cheddar and Parmesan). Essential equipment:Food processor makes short work of slicing, shredding and mixing. Good micro-plane grater essential for things such as cheese, garlic and ginger. Sharp knives cut through vegetables and meats with ease, making the preparation of dishes quicker. Stick blender very useful for blending soups and sauces.
chicken
Moroccan chicken and rice
This is a great one-pot dish with a wonderful spicy flavour.The dried fruit is optional, but it adds great colour to the dish.4 chicken breasts, cubed25 ml (5 tsp) Moroccan spice rub45 ml (3 Tbsp) olive oil1 red onion, cut into thin wedges10 ml (2 tsp) chopped fresh garlic375 ml (1 cups) basmati rice625 ml (2 cups) chicken stock510 ml (12 tsp) salt100 g dried apricots, halved1 400 g can chickpeas, drained and rinsed125 ml ( cup) dried cranberries125 ml ( cup) chopped fresh coriander- Toss the chicken breasts in the spice rub until evenly coated.
- Heat the oil in a large frying pan and fry the chicken until browned.
chicken
Moroccan chicken and rice This is a great one-pot dish with a wonderful spicy flavour.
The dried fruit is optional, but it adds great colour to the dish.